I read through the Understanding Stovetop Cookware class, which was really great and filled with a lot of useful information. I need a bit of help figuring out what would work best, though. I bought a set of Circulon non-stick cookware from Costco right out of college. I've been cooking more and more each year since then as my interest grows, and those pots and pans are now beginning to wear. The frying pans and saute pan aren't very non-stick anymore and the 2- and 3-qt saucepans have nicks and chips on the sides and bottoms. The only relatively unscathed piece is a 9-qt stock pot I mostly use to boil pasta or, well, make stocks. I also just bought a Chefmate 5-qt enameled cast iron oven that serves well for stews, chili, and other slow-cooking. I'd like to get some nice pieces that will last a long time and work well for a variety of food styles. I'm still learning a lot about cooking, so there are a number of things I don't do a lot now - for instance, making delicate sauces like hollandaise - that I'd like to be able to do someday. My thoughts on what to get right now are: - 11" Falk frying pan - 11" Falk saute pan OR 11" Falk Sauciere (Which is of these would be more useful?) Those sizes and styles seem like the most generally useful in the kinds of cooking I do now. After that, I'm not sure. Ideally, I'd like to get at least a 2-qt or 3-qt saucepan for small batches of sauce or soup, too. It seems like the Sitram Profiserie line is pretty good for saucepans, right? Or would a smaller saucier work just as well for most applications? Any thoughts?